Cheese Soup

     This soup will really warm you up on a cold day.  In general Matt doesn't approve of soup as a meal, but I never hear complaints when I make this one.  It is a stick to your ribs bowl full of love and warmth.  The girl math on this one is that the good of the veggies outweighs the bad of the cheese.  So, it is healthy and good!

Cheese Soup

Ingredients:

8 cups chicken stock

1/4 head cauliflower

1 head broccoli

2-3 carrots (you can sub a bag of frozen california mixed veggies for the fresh ones)

2-3 potatoes

9 oz egg noodles

2 cans cream of chicken soup

1 lb Velveeta

1. Put stock in large pan and start bringing to a boil.
2. Meanwhile, chop all your vegetables to medium sized pieces
   
3. Add vegetables and noodles to boiling stock, and cook for 15 minutes
4. Reduce heat to medium low and add soup and cheese.  Stir until cheese is melted.
5. Serve and enjoy!

Perfect with some homemade cheese crackers!